Buckwheat with chicken and mushrooms

Rinse the buckwheat, add it to a small saucepan with water, bring to a boil, then cook over low heat for 12 to 15 minutes until tender.

Cut the chicken into bite-size pieces. Heat the olive oil in a skillet, add the chicken and sliced mushrooms, and cook over medium heat until the chicken is cooked through and the mushrooms are lightly golden.

Add the cooked buckwheat to the skillet, season with salt and black pepper, toss everything together, and serve hot.